Ramen Obsession: The Ultimate Bible for Mastering Japanese Ramen by Naomi Imatome-Yun & Robin Donovan

Author:Naomi Imatome-Yun & Robin Donovan [Imatome-Yun, Naomi]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2019-10-14T22:00:00+00:00

FOR THE PORK

1 tablespoon sesame oil

1 (3-inch) piece fresh ginger, sliced into thick rounds

2 pounds pork shoulder, cut into large cubes

5 tablespoons white miso

3 tablespoons shoyu or low-sodium soy sauce

½ cup mirin

1 cup water

FOR THE RAMEN

½ cup Shoyu Tare

¼ cup Rendered Chicken Fat

8 cups Clear Chicken Broth

18 ounces Basic Ramen Noodles (or store-bought) or 12 ounces dried ramen noodles

2 Soft-Boiled Eggs, sliced in half lengthwise

1 cup kimchi, drained

¼ cup sliced scallions, green and white parts

TO MAKE THE PORK

1.In a large saucepan, heat the sesame oil over medium heat for about 1 minute. Add the ginger and cook, stirring frequently, until the ginger is golden brown, about 1 minute. Add the pork and cook, stirring occasionally, until it is lightly browned on all sides, about 8 minutes.

2.In a mixing bowl, stir together the miso, shoyu, mirin, and water and combine well.

3.Pour the miso mixture over the pork in the saucepan. Raise the heat to medium-high and bring to a boil. Reduce the heat to low, cover, and simmer for about 3 hours, or until the pork is fork-tender. Transfer the pork from the braising liquid to a bowl and shred with 2 forks. Return the shredded meat to the braising liquid.

TO MAKE THE RAMEN

1.Spoon 2 tablespoons of the tare and 1 tablespoon of the chicken fat into each of 4 serving bowls.

2.In a large saucepan, heat the Clear Chicken Broth over high heat until it is just about to boil.

3.Cook the noodles according to the recipe (or package instructions) and then drain well.

4.When the noodles are done cooking, immediately ladle the hot soup into the serving bowls over the tare and fat. Add ¼ of the noodles to each bowl. Stir gently and lift with chopsticks to distribute the tare into the broth and to coat the noodles. The noodles should float on top somewhat.

5.Top each bowl with about ¼ cup of shredded pork, half of 1 egg, ¼ cup of the kimchi, and 1 tablespoon of the scallions. Serve immediately.

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